Pan-n-Ice Ice Cream Roll Maker - Make Easy Ice Cream Rolls at Home in an Instant with PAN N ICE, DIY Rolled ice Cream

Product Information

The classic KitchenAid stand mixer can of course mix batters, whip egg whites, and knead doughs, but it's an even more indispensable kitchen appliance when you consider all the attachments and accessories that can extend its functionality to everything from stuffing sausages to pressing fresh pasta. Compatible with both tilt-head and bowl-lift mixers, this attachment turns the KitchenAid into an electric ice cream maker, too. In all, the Smart Scoop makes really good ice cream and offers amazing control over your final results. But you're absolutely going to pay for that performance, as it carries a serious price tag. It's a great option for the frozen-dessert fanatic, or as a very generous wedding or housewarming present. Our only issue is that it takes a while to clean up, as many of its components have slender grooves that could be tedious to wash. However, all parts can be tossed in the dishwasher, which is a major plus. Based on our testing, we think the Yonanas machine is a fun way to turn leftover fruit (especially overripe bananas) into a tasty soft-serve sorbet. But if you want real dairy ice cream, you’ll be better off with another machine from our list. You follow the directions in your ice cream maker's instruction manual, of course! Every ice cream maker has slightly different rules, but you'll want to disassemble all the parts and thoroughly wash everything soon after use. Things like paddles and lids might be dishwasher-safe, but freezer bowls almost always have to be washed by hand. You should never submerge or run water over the motor base or other electrical parts; just use a sponge or damp cloth to wipe down buttons and other surfaces.

This article was written by Nor’adila Hepburn, a contributing writer for Real Simple. To find the best ice cream makers, we tested 20 models in our Lab and evaluated them based on design, ease of use, performance, taste, ease of cleaning, and more. We also received tips from Alec Jaffe, founder and CEO of Alec's Ice Cream; Ryan O’Hara, co-owner of Big Spoon Creamery; and two appliance experts from Hamilton Beach Brands: Sarah Clary and Laurie Klein.

With ice cream, we got to a soft-serve-like consistency in 36 minutes, and then we tossed in the Oreo crumbles to mix in thoroughly in about 30 seconds. Both test batches firmed up to a more scoopable texture after a couple hours in the freezer, though freezing overnight produced some significant ice crystals. While most ice cream makers freeze the liquid base while whipping in air at the same time, the Ninja Creami starts with a jar of frozen base and uses a special blender-blade-like "Creamerizer Paddle" to give it proper smooth and velvety texture. The unusual method made our Lab's team of trained chefs and experienced home cooks suspicious, but in the end, the TikTok-famous gadget turned out to be the best ice cream machine we've ever used.

When it comes to settings, the Smart Scoop offers pinpoint control. There are 12 different hardness settings calibrated for different types of frozen desserts, whether you need a scoop of vanilla that will hold up in a root beer float or a softer sorbet to quenelle atop a slice of pie. Internal thermometers measure the mixture, with the internal compressor adjusting to make sure the temperature stays just right. (Unfortunately, there aren't speed settings and no slower churn for gelato.)Donvier Manual Ice Cream Maker: With a freezer bowl and a hand crank, this model combines old and new technology. It made pretty good ice cream and sorbet, but the level of babysitting required—cranking every minute or two for half an hour—just isn't worth it. Use the bowl to create a wide range of treats, including hard ice cream, soft serve, frozen yogurt, gelato and even granitas in 10 to 20 minutes. Simply take your frozen ice cream bowl out of the freezer and add five ounces of an ice cream base. Using the provided spoon, hand churn the mixture until you reach your desired ice cream consistency. It took us 38 minutes of churning to turn 2.6 quarts of the base mixture into 4 quarts of ice cream (plus a few extra minutes of adding the mix-ins). At first, we weren’t that impressed with the texture of the ice cream in our tests: It seemed too soft and was not at all scoopable (we poured it into our pint containers). However, the texture seriously improved after two hours in the freezer. By the next day, the ice cream was ready to scoop, although there were some bits of ice here and there.